Recipe courtesy of Chef Marlin Kaplan of One Walnut, Cleveland, OH.

Barbecue Chicken and Cheddar Snackwiches

1/4 cup freshly grated Parmesan cheese
8 slices hearty Italian bread, cut into 1/2-inch slices (bread slices are approximately 3 1/2 by 5 1/2 inches)
2 left-over boneless grilled chicken breasts or 8 ounces ready-prepared grilled chicken, sliced
1/2 medium red onion, sliced
6 ounces grated sharp or extra-sharp white cheddar cheese
4 cooked bacon slices
6 tablespoons honey-based barbecue sauce
1/4 cup sun-dried tomato-flavored or plain mayonnaise

1. Preheat a covered grill (e.g. George Foreman) or non-stick skillet for five minutes. Spray with non-stick cooking spray.
2. Combine mayonnaise and grated Parmesan in small bowl.
3. Arrange bread slices on cutting board and spread approximately one tablespoon of Parmesan-mayo mixture on four of the bread slices. Top each with several slices of chicken, onion, 1/2 cheddar cheese and one bacon slice. Spread remaining slices of bread with 1 1/2 tablespoons of barbecue sauce. Assemble sandwiches.
4. Cook sandwiches two at a time in covered grill, about six minutes or until bread is golden and cheese is melted. Remove from grill and cut into quarters.
5. Serve with a side of additional barbecue sauce if desired.

Makes 16 snack size sandwiches.

Note: If you do not have a covered grill, cook sandwiches in a non-stick skillet until lightly browned, about three minutes on each side.

Recipe provided courtesy of the American Dairy Association.